Juicy Chicken Breasts with Tomato-Shiraz Reduction

1 . Stage

Divide oil between a medium and large skillet. Heat both over medium heat.

2 . Stage

Add tomatoes and garlic to the large skillet and toss to coat.

3 . Stage

Increase heat under the medium skillet to medium-high. Season chicken with black pepper and garlic salt and place into the the hot oil. Cook until browned on each side, about 7 minutes per side.

4 . Stage

Add red wine to the skillet with the tomato mixture and increase heat to high. Use a spoon to crush any tomatoes that have not reduced on their own. Bring mixture to a rolling simmer and cook until liquid is reduced by half, about 10 minutes. Add brown sugar and butter and mix well. Reduce heat to low and cover.

5 . Stage

Transfer browned chicken to the tomato sauce and simmer until chicken is no longer pink inside, turning once, about 15 minutes.

6 . Stage

Spread spinach over a serving platter. Place chicken on top of spinach and spoon sauce over the chicken.